Velma’s Pesto Chicken Casserole
Cook 1 c. risotto according to package (you will need ½ c. onion, finely minced, salt/pepper, 3 c. chicken broth)
Stir in 1 to 1 ½ c. raw celery, finely chopped
Stir in 1/3 c. pesto and 1 c. roasted pine nuts.
Brown 1 lb. of chicken tenders salted with seasoning salt
Layer chicken and risotto mixture in 9x13 pan, sprinkle grated parmesan and romano cheese on top.
Bake at 350 for 20-30 minutes.
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